Farro Risotto with Mushrooms, Thyme and Asiago

One of the world’s oldest grains, farro is a high-protein form of wheat with a nutty, earthy flavor. Often used as a substitute for barley or rice in soups, or simply dressed for a hearty salad, here it is turned into a creamy risotto-like dish in a pressure cooker. Be sure to purchase semipearled (semiperlato) farro rather than whole-grain farro, which requires both soaking and different timing.

1. In a fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, about 4 minutes. Set aside.

2. In a pressure cooker pot over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the farro and cook, stirring occasionally, until toasted, about 3 minutes. Add the wine and cook, stirring to scrape up the browned bits, then stir in the stock.

3. Lock the lid into place and cook on high pressure for 8 minutes. Let the steam release naturally, about 5 minutes. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape.

4. Stir the thyme and mushrooms into the risotto. Continue to cook, uncovered, over medium heat, stirring frequently, until the risotto has thickened, about 3 minutes, adding more stock if the risotto becomes too thick. Stir in the butter and cheese. Season with salt and pepper and serve immediately. Serves 4.

Find this and more than 25 delicious recipes showing how easy it is to create meals in a pressure cooker, check out The Pressure Cooker Cookbook, by the cooks of Williams Sonoma’s Test Kitchen.